Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

New Orleans compound seasoning powder and production method thereof

A production method and technology of seasoning powder, which are applied in the field of food processing, can solve the problems of insufficient bright color, short retention time, insufficient flavor, etc., and achieve the effects of red bright and attractive color, rich and harmonious aroma, and long aftertaste.

Active Publication Date: 2012-07-18
SHANDONG TIANBO FOOD INGREDIENTS
View PDF5 Cites 4 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the flavor of existing products is not enough, it is difficult to last, and the color is not bright enough, and the retention time is not long

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • New Orleans compound seasoning powder and production method thereof
  • New Orleans compound seasoning powder and production method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A preparation method of New Orleans compound seasoning powder, the steps are as follows:

[0020] (1) Mix the components of items 1 to 9 in Table 1 and pulverize them into fine powder, and pass through a 60-mesh sieve;

[0021] (2) Mix the fine powder in step (1) with the 10th to 13th item components in Table 1. The components are required to be 60 mesh small particles, and then the mixture is put into a mixer and stirred evenly. After passing through a 60 mesh sieve, Stir it again, and pack it in separate bags, that is New Orleans compound seasoning powder.

[0022] Table 1 100Kg compound seasoning raw material formula

[0023] serial number

Embodiment 2

[0025] A preparation method of New Orleans compound seasoning powder, the steps are as follows:

[0026] (1) Mix the components of items 1 to 9 in Table 2 and pulverize them into fine powder, and pass through a 60-mesh sieve;

[0027] (2) Mix the fine powder in step (1) with the 10th to 13th item components in Table 1. The components are required to be 60 mesh small particles, and then the mixture is put into a mixer and stirred evenly. After passing through a 60 mesh sieve, Stir it again, and pack it in separate bags, that is New Orleans compound seasoning powder.

[0028] Table 2 100Kg compound seasoning raw material formula

[0029] serial number

Embodiment 3

[0031] A preparation method of New Orleans compound seasoning powder, the steps are as follows:

[0032] (1) Mix the components of items 1 to 9 in Table 3 and pulverize them into fine powder, and pass through a 60-mesh sieve;

[0033] (2) Mix the fine powder in step (1) with the 10th to 13th item components in Table 1. The components are required to be 60 mesh small particles, and then the mixture is put into a mixer and stirred evenly. After passing through a 60 mesh sieve, Stir it again, and pack it in separate bags, that is New Orleans compound seasoning powder.

[0034] Table 3 100Kg compound seasoning raw material formula

[0035]

[0036]

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention relates to New Orleans compound seasoning powder and a production method thereof. The New Orleans compound seasoning powder comprises the following ingredients in part by weight: 1 to 10 parts of black pepper, 6 to 15 parts of red pepper, 1 to 10 parts of rosemary, 1 to 10 parts of ocimum basilicum, 2 to 8 parts of nutmeg, 1 to 8 parts of caraway, 15 to 40 parts of salt, 10 to 40 parts of monosodium glutamate, 20 to 50 parts of white granulated sugar, 1 to 5 parts of chicken fragrance, 1 to 5 parts of composite phosphate, 10 to 30 parts of corn starch and 0.1 to 0.3 parts of natural haematochrome, and all ingredients are pulverized and uniformly mixed to obtain the New Orleans compound seasoning powder. The New Orleans compound seasoning powder is fragrant and sweet for a long time, has soft chili and can be blended with multiple types of Chinese and western spices, so that the overall flavor and taste of the product can be saturated and natural, and the aftertaste is long.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to seasoning for meat products, in particular to a New Orleans compound seasoning powder and a preparation method thereof. Background technique [0002] New Orleans special flavor food is one of the representatives of American food. It is gradually formed by combining the eating habits of France, Spain and other places and the understanding of food. Famous for chicken drumsticks and crayfish. In recent years, New Orleans series products have become more and more recognized and welcomed by Chinese consumers, especially young people. However, the flavor of the existing products is not enough, it is difficult to last, and the color is not bright enough, and the retention time is not long. Contents of the invention [0003] The object of the present invention is to overcome the deficiencies of the prior art, to provide a New Orleans compound seasoning powder with a long sweet ...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/231A23L27/26
Inventor 李秉业李洪久史福贵
Owner SHANDONG TIANBO FOOD INGREDIENTS
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com